Category: Dessert

RED: Strawberry Sago!

Strawberry Sago! the perfect recipe to kick off my Red, White, and Blue Series for July 4th! Over the next few posts, I’ll be sharing recipes inspired by each color of the American flag—celebrating summer with refreshing desserts that are as beautiful as they are delicious!

Last summer, I was fixated on creating a bowl of sago that was kosher. It popped up on my Instagram feed one day, and I just had to have it! The ice cold bowl of creamy coconut milk, fresh fruit, chewy pearls, and refreshing textures looked too good to be true on a hot summer day. It reminded me of my Bubby’s ambrosia, only less cloyingly sweet, and a lot “cleaner”.

This year, I wanted to give another fruit a try, so I swapped the mango for sweet summer strawberries. The result is this Strawberry Sago: creamy, fruity, refreshing, and surprisingly simple to make.

What I love most about this dessert is the contrast of textures. The tender tapioca pearls add a satisfying chew, the strawberries bring freshness and sweetness, and the creamy base ties everything together into something that feels both indulgent and light. It’s the kind of dessert that’s perfect for a hot summer day when you want something cool and refreshing without turning on the oven.

Strawberry Sago

1/4 cup small tapioca pearls (such as @bobsredmill )
1/3 cup strawberry popping boba
1 pint strawberries, sliced
13.5oz can full fat coconut milk (unsweetened)
1/4 cup sweetened condensed milk, or more, to taste
1/4-1/2 cup coconut water, optional

Bring 4 cups of water to a boil and add the tapioca pearls, cook for 20 minutes, uncovered, stirring every few minutes so it doesn’t stick together. Cover the pot and rest for 10 minutes or until the tapioca is translucent. Drain and rinse in cold water to remove the gelatinous coating.

In a blender, blend 1 heaping cup strawberries with coconut milk and sweetened condensed milk. Freeze until ice cold.

To a large bowl, add the remaining strawberries, boba and tapioca pearls. Stir in the coconut mixture until fully incorporated. If the mixture is too thick, thin it out with some coconut water until desired consistency. If the mixture is too tart, add more sweetened condensed milk.

Related Recipes

Strawberry Rhubarb Sauce & Graham Cracker Streusel
Whipped Strawberry Frosé
Strawberry Basil Popsicles
Strawberry Rhubarb Soup

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Fig Granita Breakfast Sundae

Oh. Em. Gee. I don’t know if I’ve ever tasted something so delicious in my entire life!! I’m not much of a dessert person, but this components of this breakfast sundae come together like a midsummer’s night dream!! Tart Greek yogurt, shaved frozen figs (yes!!), crispy filo dough, honey, pistachios and flaky salt – GIVE. ME. MORE.

 

Fig Granita Breakfast Sundae

3 sheets filo dough
olive oil spray
kosher salt, to taste
cinnamon, to taste
1 cup Greek yogurt
1 package collagen, optional
2 tsp honey, plus more for finishing
2 frozen figs
2 tbsp chopped roasted, salted pistachios
flaky salt, for finishing

Method:

Preheat oven to 375 degrees. Crunch up the filo dough and place on a parchment lined baking sheet, spray with olive oil spray and season with salt and cinnamon. Bake for 15 minutes, stirring occasionally, until golden brown. Mix the yogurt with the collagen and honey. Add to a serving glass. Shave the frozen figs on a microplane directly over the yogurt. Top with filo flakes, pistachio, honey and finish with flaky salt.

Related Recipes:

orange cardamom malabi with drunken figs
halva ricotta stuffed figs
breakfast quinoa with silan roasted figs

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Triple Lotus No-Bake Cheesecake

Shavuot is one of those holidays that feels deeply tied to family for me. Beyond the cheesecakes and dairy meals, I always find myself wanting to make dishes that feel personal — something that surprises my kids and feels connected to the things they love most. Food has always been one of the ways I show love, and somehow these holiday recipes end up becoming little time capsules of each stage of our family.

Growing up, my mom’s lasagna was that extra hug for the holiday, and in our house, it’s cheesecake.

Years ago, before Lotus products flooded the kosher market from Israel, getting your hands on anything Biscoff-related was nearly impossible. The only kosher version I could find came from Amsterdam, so I had my cousin ship some to me. Some of my blogger friends and I tried making Biscoff desserts from scratch, and I made these cinnamon buns from the cookies, because the spread wasn’t available on the kosher market yet.

Now Lotus spread is my youngest daughter’s absolute favorite, so this year’s Shavuot cheesecake became hers. A creamy no-bake Lotus cheesecake with a buttery cookie crust and a crunchy caramelized topping that tastes like candy shards on top. I can’t wait to surprise her with it this holiday!

My orange creamsicle cheesecake from Millennial Kosher is my older son’s favorite and my Oreo version is my younger son’s pick. I can’t make them all, so they’re on rotation!

This cheesecake has everything I love in a Shavuot dessert: no baking, lots of texture, and that perfect balance of creamy, crunchy, caramelized, and slightly salty. It feels nostalgic and modern at the same time.

 

Triple Lotus No-Bake Cheesecake

For the crust
1 package Lotus Biscoff cookies
1 stick melted butter

For the filling
16 ounces whipped cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup Lotus Biscoff spread

For the crunchy topping
2 1/2 cups cornflakes
3.5oz white chocolate
1/2 cup Lotus Biscoff spread
Pinch of salt
flaky salt, for finishing

To make the crust, crush the Biscoff cookies into fine crumbs using a food processor or blender and add the melted butter, pulsing until evenly combined. Press firmly into the bottom of a pie dish or springform pan and place in the fridge while preparing the filling.

For the cheesecake layer, beat together the cream cheese, powdered sugar, vanilla and Lotus spread until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Spread the filling evenly over the chilled crust and refrigerate for several hours or overnight until set.

For the topping, melt the white chocolate gently over a double boiler and stir in the Lotus spread until smooth. Fold in the cornflakes until fully coated and add a pinch of salt. Spread the mixture over the chilled cheesecake and top with flaky salt, if desired. Return the cheesecake to the refrigerator until ready to serve.

Related Recipes:

Lotus cinnamon buns

cookie butter pumpkin pie

Lotus puppy chow

 

Lotus pancakes

no-bake frozen cheesecake affogato

cottage cheese cheesecake

easy no-bake cheesecake

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Sufganiyot Olive Oil Cake

One of my favorite ways to celebrate the miracle of the oil on Chanukah is with olive oil cake. Olive oil gives the cake a mild fruity flavor, and the most tender crumb! You don’t have to fry to celebrate Chanukah!

This cake reinvents the classic jelly doughnut in a fun new way!

SUFGANIYOT OLIVE OIL CAKE

2 cups All-Purpose Flour
1 ¾ cups Sugar
1 ½ teaspoons Kosher Salt
½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 ⅓ cups Extra Virgin Olive Oil
1 ¼ cups almond Milk
3 Eggs
Zest of 1 orange
1/4 cups fresh squeezed orange juice
12oz raspberry jam
Powdered sugar, for dusting

1. Heat oven to 350 degrees. Grease two 9 inch round cake pans with olive oil and line with parchment paper.
2. Whisk the flour, sugar, salt, baking soda, and baking powder in one bowl. In another bowl, whisk olive oil, almond milk, eggs, orange zest and juice together. Add the wet ingredients to the dry ingredients.
3. Divide the batter between the twos pan and bake for 30 minutes or until a toothpick inserted comes out clean.
4. Allow the cakes to cool completely And transfer one cake to a cake stand or serving dish. Top with raspberry jam and cover with the second cake layer.
5. Pipe some raspberry jam into the center of the top of the cake. Dust with powdered sugar.


Related Recipes:

apricot olive oil cake
sachlav donuts
jelly ring donuts

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Protein Chocolate Mousse

The creamiest PROTEIN chocolate mousse with just 3 ingredients! The collagen makes the mousse so thick and creamy! I love this for an indulgent guilt-free breakfast or afternoon snack.

Use code BUSYB5 for discount at theabsolutecollagen.com

Protein Chocolate Mousse

1 can full fat coconut milk, refrigerated overnight
2 scoops @theabsolutecollagen chocolate bliss collagen
1 tsp instant espresso

Scoop, the coconut cream from the can and add it to a bowl. Add chocolate collagen powder and instant espresso and beat within an electric mixer until fluffy!

Yields 4 2oz. servings, approx 7 grams protein each!

peanut butter mousse + Levana’s chocolate espresso mousse
rosewater cheesecake mousse parfait

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